Viewing a single comment thread. View all comments

skibear2 t1_j1niqv9 wrote

it's made using a process called the "Champagne method" or "méthode champenoise" which involves adding sugar and yeast to the wine and then bottling it before fermentation is complete. the yeast consumes the sugar and produces alcohol and carbon dioxide, which gets dissolved in the wine and can't escape because the bottle is sealed. this increases the pressure inside the bottle, making the wine bubbly. when you open the bottle, the pressure is released, and the carbon dioxide bubbles rise to the surface!

those bubbles appear to come from a specific spot because that is where the pressure inside the bottle is the greatest, which is typically the spot on the bottom of the bottle. hope that helps!

0

GalFisk t1_j1nlpbx wrote

Bubbles form easier at "nucleation sites", which are often tiny imperfections in the glass. Part of the reason why cola light explodes when mentos is added, is that the candy surface is especially accommodating to nucleation.

2

FavelTramous OP t1_j1nj5qt wrote

Thank you so much for such an informative answer, it’s truly fascinating and couldn’t for the life of me formulate any idea on how it works! So essentially, those bubbles are yeast farts?

1

skibear2 t1_j1njilz wrote

yeast farty party would've been a much more concise answer

3